Akina Storeroom Project

8/2/2019 Akina Storeroom Project

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Akina

Purchasing and Product Identification 1395

Chef Ana Machado

Omar Jasso


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AkinaAppetizerGyoza

Seasoned ground pork with green onions and cabbage wrapped in a gyozawrapper and pan seared then steamed, served with soy sauce

SoupMiso Soup

Traditional Japanese soup flavored with dashi and miso paste and

contains tofu

SaladJapanese Cucumber Salad

A refreshing and cooling cucumber salad with a Japanese take,

cucumbers are marinated in sesame oil and honey

EntreChicken Yakitori

Chicken is marinated in a soy sauce, sake and ginger sauce, then

threaded onto skewers and broiled with leeks

Nasu Karashi Sumiso-Ae

Boiled Japanese eggplant served with Japanese mustard dressing

Meshi

Typical Japanese sushi rice gives a calm pure balancewithin the entre

DessertKushi- Dango

Japanese recipe consisting of sweet dumplings on skewers, served

with sweet savory sauce


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Recipes:

Gyoza

Yield: 6 servings

Ingredients:

18 gyoza wrappers

For filling:

1/3 cup chopped and boiled cabbage orhakusai (Chinese cabbage), excess water removed

2 Tbsp chopped green onion

1/2 lb ground pork

1 tsp sesame oil

1 tsp sugar

2 Tbsps soy sauce

1/2 tsp garlic salt

1 tsp grated fresh ginger

vegetable oil for frying

For dipping sauce:

soy sauce, rice vinegar, rayu (chili oil)

MOP:

Combine all ingredients and seasonings for filling in a bowl and mix well by hands. Place aspoonful of the filling in a gyoza wrapper and put water along the edge of the wrapper by fingers.Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat about 1 Tbspof oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown.Turn down the heat to low. Add about 1/4 cup of water in the pan. Cover the pan and steam thegyoza on low heat until the water is gone and cooked through. Serve gyoza with dipping sauce onthe side. For the dipping sauce, mix a 1:2 ratio of soy sauce to rice vinegar and add some rayuchili oil if you would like.


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Miso Soup

Yield: 6 servings

Ingredients:

1 tablespoon dashi granules

6 cups water

1/4 cup and 1 teaspoon miso paste

1-1/2 (8 ounce) packages silken tofu, diced

3 green onions, sliced diagonally into 1/2 inch pieces

MOP:

In a medium saucepan over medium-high heat, combine dashi granules and water; bring to aboil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of thegreen onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.


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Japanese Cucumber Salad

Yield: 6 Servings

Ingredients:

3 cups thinly sliced cucumbers (Japanese, English, or regular)

3/4-1 1/2 teaspoon salt (to taste)

1/2 teaspoon pepper

1 1/2 tablespoons sugar (or slightly less honey)

1 1/2 tablespoons soy sauce

1/2 cup rice wine vinegar

1 1/2 teaspoons sesame oil

3 teaspoons sesame seeds

MOP:

If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and slicedinto thin half moons. In a large bowl, combine cucumbers, salt and pepper, mix well. Add sugar(orhoney), soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seedsand mix. Let marinate for 20 minutes before serving. Adjust seasonings before serving.


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Yakitori Chicken

Yield: 6 servings

Ingredients:

1/2 cup sake

1/2 cup soy sauce 1 tablespoon sugar

1 clove garlic, crushed

1 (2 inch) piece fresh ginger root, grated

1 pound skinless, boneless chicken breast meat - cubed

3 leeks, white part only, cut into 1/2 inch pieces

MOP:

In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, andallow to marinate for 15 minutes. Preheat your oven's broiler. Grease six metal skewers, andthread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet orbroiling pan, and brush with the marinade. Broil for about 5 minutes, baste again, then broil for

another 5 minutes, or until chicken is cooked through. Discard remaining marinade.


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Nasu Karashi Sumiso-Ae

Yield: 6 servings

Ingredients:

1 pound Japanese eggplant, cut into 2" cubes

1/4 cup white miso

2 tsp. Chinese mustard powder

2 tsp. soy sauce

1 TB grapeseed oil

MOP:

Mix mustard with enough hot water to a make a paste. Let sit 10 minutes. Blend miso, oil,mustard, and soy sauce. Boil eggplant in salted water for 3-4 minutes, until tender, but still firm.Drain eggplant and dry with paper towels. Let cool. Mix with dressing and serve


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Meshi

Yield: 6 servings

Ingredients:

2 cups of Japanese sushi rice 4 cups of water

6 tablespoons of rice wine vinegar

4 tablespoons of sugar

2 tablespoons of salt

3 tablespoons of sake

MOP:

Place rice in fine-wire strainer. Rinse under cold running water, rubbing grains together withfingers to clean thoroughly. Continue rinsing and lifting until water runs clear. Tap strainer toremove liquid. In medium saucepan, combine rice and water; soak 15 minutes. Bring to boil;reduce heat, cover, and simmer 15 minutes, until rice is tender and liquid is absorbed. Remove

from heat. Let stand, covered and undisturbed, 15 minutes. Transfer rice to large shallow bakingpan. Cool slightly. While rice is standing, heat and stir vinegar, sugar, and salt in small pan overmedium heat until sugar and salt dissolve. Remove from heat. Stir in rice wine .Drizzle vinegarmixture evenly over surface of rice. Using rubber spatula, pull rice toward you, then fold it over onitself. Repeat folding, being careful not to cut rice grains, until rice absorbs vinegar mixture.


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Kushi- Dango

Yield: 6 servings

Ingredients:

1 1/2 cups glutinous-rice flour

1 1/8 cups warm water 1 1/8-1 1/2 cups water

3/4 cup sugar

3 tablespoons soy sauce

2 1/4 tablespoons potato starch or 2 1/4 tablespoons cornstarch

2 1/4 tablespoons water

1 1/2 to taste bamboo stick

MOP:

Put rice flour in a bowl and add warm water. Knead the dough well. Make small round dumplings.Place the dumplings in a steamer and steam them on high heat for 10 minute Cool the dumplingsand skewer them in bamboo sticks. (3-4 dumplings each stick.) Mix water, sugar, and soysauce

in a pan and put it on medium heat. Mix the water and potatostarch in a cup and set aside. Whenthe sauce boils, add the starch mixture and mix quickly. Slightly grill the skewered dumplings andbrush the sauce over them


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Conclusion

Omar Jasso

Storeroom

Chef Ana Machado

11/1/11

I surprisingly enjoyed doing this project mostly due to the fact that it put me in the mentality

of actually planning an event of my own or for someone else, such as for a private chef. The

real life research of the ingredients gave me the experience I will eventually need in the

future when I plan on owning or running my own kitchen or restaurant. Costing is another

factor that played a huge role in this project that taught me a lot about the real world,

especially looking up the prices and doing the real math to get exactly what I needed. Out of

all the projects I have done so farm this was not the hardest nor the easiest but probably the

most useful one I will need for my future career.

Akina Storeroom Project

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